Matcha Burnt Cheesecake

INGREDIENT
500g Cream cheese
150g Caster sugar
5 pcs Eggs
250ml Whipping cream
20g Matcha powder
10g Corn our

METHOD
1. Preheat the oven to 200 degrees C.
2. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Butter the
paper and press it into the pan, attening any major creases. Trim away any excess paper from the sides until you
have an inch or two of overhang.
3. In a large bowl, add the cream cheese and sugar, beat the cream cheese and sugar with a hand mixer on
medium low speed until it is smooth and creamy.
4. Mix in the eggs one at a time on low speed.
5. Pour the whipping cream in a slow and steady stream while the mixer is on low speed. Once smooth, sift in
your corn our and matcha powder and fold to combine.
6. Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles.
7. Bake for 35-45 minutes or until the top is completely burnt and it has a slight jiggle to it.
8. Let it cool to room temperature for about an hour then remove from the pan and slice. You can also leave it in
the pan and place it in the fridge for a couple hours to completely set. Enjoy!